I always tease Mr. How Sweet about his quirky food obsessions—plain egg whites, plain ground turkey, protein bars. I’m just relieved he moved past his tuna and hard‑boiled egg phase. That literally stunk.
Lately I’ve developed my own obsession: muffins. I want to bake every flavor imaginable, using every fruit possible, full of melted chips, chunks and swirls. Are you tired of them yet? Good—because I am far from finished.
Growing up, banana bread felt like it took forever to bake and about three seconds to disappear. My brothers, my dad and I would hover near the oven like vultures, unable to resist that warm banana aroma. My mom insisted the loaf cool before slicing, but I always snuck big pieces anyway, ruining the top and burning my mouth in the process.
I haven’t changed much. I still burn the roof of my mouth roughly twice a week, and I still devour whole loaves of banana bread in one sitting. One slice is meaningless—honestly, it’s just a crumb.
I’ve made peanut butter banana muffins before, packed with peanut butter chips, and while banana plus peanut butter is unbeatable to me, these muffins bring something different: fresh blueberries, generous banana chunks, and whole wheat flour for a heartier, more wholesome result.
These muffins are not only flavorful but also moist thanks to the applesauce and bananas. Unlike many whole wheat muffins that turn out dry and crumbly, these stay tender and nearly melt in your mouth. That can be dangerous because it makes you want to eat four—or six—hot from the oven, slathered in butter that pools into the muffin’s nooks and crannies.
Sadly, these muffins never last long in my kitchen. I made a batch, and they disappeared almost instantly. If you want something tasty and a bit healthier than typical bakery muffins, these are a great pick.
Whole Wheat Blueberry Banana Bread Muffins
Ingredients:
2 cups whole wheat flour
1/3 cup sugar
1 egg
1/2 cup unsweetened applesauce
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
4 ripe bananas, mashed
1/2 cup blueberries
Instructions:
Preheat the oven to 350°F (175°C). Line a muffin tin with paper cups or grease the wells.
In a bowl, mix the sugar, applesauce and egg until creamy and light yellow. Stir in the mashed bananas and vanilla. Add the whole wheat flour, baking soda and salt, mixing until the batter is smooth and even. Gently fold in the blueberries.
Spoon the batter into the prepared muffin tins, filling each cup about two‑thirds full. Sprinkle the tops with coarse sugar if desired. Bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Looking at that last photo, I’m perplexed and a little heartbroken—why aren’t these muffins on my counter right now? Why do the bananas and blueberries look so perfectly matched, and why isn’t there a big slab of melting butter in the middle? Clearly, it’s time to bake another batch.